Gluten Free Fudgy Molasses Brownies

Servings: 16 serving(s)

Prep time: 20 minutes

Total time: 40 minutes

Cooking time: 20 minutes

Take me to the recipe

You’ll love how wonderfully simple these gluten-free brownies are to make. 

Gluten free and fudgy molasses brownies

These have been called the perfect brownie.

“Fudgy and still a little cake like,” is how they were described.

We all have our definition of ” perfect” when it comes to brownies but I understand the praise. I want a brownie to be fudgy but I don’t want it to have that “uncooked” sort of texture. I also don’t want my brownies to be crumbly.

My ideal brownie, like the person who described hers to me, is somewhere in between.

Gluten Free fudgy molasses brownies

You’ll love how wonderfully simple these gluten free brownies are to make. My kids can make them. And they devour them no differently than they do regular brownies.

There’s something else, too…

The molasses helps to intensify the chocolate flavour and keeps the brownies moist for days. (Not that they’ll last that long.)

gluten free fudgy molasses brownies

You can substitute your favourite gluten-free flour blend for the brown rice flour called for below. If your blend already includes xanthan gum then you can omit it from this recipe.

Gluten Free Fudgy Molasses Brownie Recipe

Ingredients:

  • 1 cup dark chocolate chips or coarsely chopped bittersweet chocolate
  • ½ cup butter, cut into pieces
  • 1/4 cup Crosby’s Fancy Molasses
  • 2 large eggs
  • 1 cup sugar (can be reduced to 2/3 cup)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon xanthan gum
  • 2 Tbsp. unsweetened cocoa powder
  • 1/4 teaspoon fine salt
  • 1/2 tsp. baking powder
  • 1 cup brown rice flour, spooned in

Instructions:

  1. Heat the oven to 350°F. Line an 8-by-8-inch metal baking pan with parchment paper.
  2. Combine the butter and chocolate in a medium saucepan and cook over low heat, stirring frequently, until melted and smooth. Remove from the heat, add molasses and let cool until just warm to the touch.
  3. In a large bowl whisk the eggs with the sugar and vanilla. Pour in the chocolate mixture and whisk until well combined.
  4. In a small bowl combine the xanthan gum, cocoa powder, salt, baking powder and flour. Add to the chocolate-egg mixture and stir just until combined.
  5. Pour the batter into the prepared pan (spreading it out and smooth the top). Bake about 30 minutes, until the middle no longer jiggles. Remove to a wire rack and let the brownies cool for at least 20 minutes.
  6. Cut into 2-inch squares.

If you’re a fan of brownies I bet you’d enjoy our Gluten Free Almond Brownies:

gluten free almond brownies

One more thing…

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3 thoughts on “Gluten Free Fudgy Molasses Brownies

  1. Margaret McAloon says:

    Good evening Bridget,
    A friend of mine told me about the wonderful blueberry muffin from this site.After making the muffins I concur with her.I saw where you had a gluten free flour mixture on the site,however, I cannot seem to locate it.Could you email that recipe to me and can that flour mixture be substituted
    for all recipes or most recipes?
    Thanks for you time and great recipes,
    Margaret

    1. Hi Margaret, Here is the recipe for the GF flour blend. As well, I have started to add 1/2 tsp. xanthan gum per 1 cup of GF flour blend to my GF baked goods.
      *Gluten-free flour blend:
      From Cybele Pascal’s The Alergen-Free Baker’s Handbook
      •4 cups brown rice flour (extra fine)
      •1 1/3 cups potato starch (not flour)
      •2/3 cup tapioca starch (also called tapioca flour)

  2. margaret mcaloon says:

    Thanks Bridget- for sharing your Gluten-Free flour blend recipe with me. I have many wonderful recipes from people all over the maritimes and now I can continue to make these wonderful goodies!
    Cheers,
    Margaret

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